Ground beef pinto bean chili is a thick, savory pot of beef, beans, tomatoes, and spices that simmers on the stove for about an hour.
It uses ordinary pantry ingredients, and the long simmer is what builds the flavor. Brown the beef well, keep some of the bean liquid for body, and let the chili rest before serving so the seasoning settles. A short rest also helps the sauce thicken.
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Why This Ground Beef Pinto Bean Chili Recipe Works
Browning the beef first leaves deep, savory flavor in the pot, and keeping a little of the fat carries the spices through the whole chili.
Two kinds of beans add creamy texture and body, while the tomatoes and sauce give the pot a thick, rich base without any thickener.
A long, uncovered simmer reduces the liquid and blends the chili powder, cumin, and garlic, and the flavor keeps improving as the chili rests.
Ingredients for Ground Beef Pinto Bean Chili
- Pot: ground beef, onion, green bell pepper, celery, diced tomatoes, tomato sauce, tomatoes with green chilies, kidney beans, pinto beans, and beef broth.
- Seasoning: chili powder, cumin, garlic powder, black pepper, and optional cayenne.
Ground beef. A slightly fatty blend gives better flavor. Drain most of the grease but leave a little in the pot.
Onion, pepper, and celery. These soften in the beef fat and build a sweet, savory base for the chili. Cut the vegetables small so they melt into the pot.
Tomatoes and sauce. Diced tomatoes, tomato sauce, and tomatoes with green chilies add body and a mild kick.
Kidney and pinto beans. Two beans give more texture. Do not rinse the pinto beans, so some starchy liquid thickens the chili.
Broth and spices. Beef broth adjusts the thickness, and chili powder, cumin, and garlic powder season the pot.
How to Make Ground Beef Pinto Bean Chili
1. Brown the beef. Cook the ground beef in a large pot, breaking it up well, until no pink remains. Drain most of the grease.
2. Soften the vegetables. Add the onion, bell pepper, and celery and cook until fragrant and tender.
3. Add the tomatoes. Stir in the diced tomatoes, tomato sauce, and tomatoes with green chilies.
4. Add the beans. Pour in the kidney and pinto beans along with some of their liquid.
5. Season and thin. Add the chili powder, cumin, garlic powder, and pepper, then pour in one to two cups of broth to reach the thickness you like.
6. Simmer. Cook uncovered at a low simmer for at least one hour, stirring now and then and adding broth if it gets too thick.
7. Taste and rest. Adjust the seasoning, add cayenne if you like heat, and let the chili cool slightly before serving.
How to Serve Ground Beef Pinto Bean Chili
Ladle the chili into bowls and top with shredded cheese, sour cream, and chopped onions. Crispy fried cornbread and skillet yeast bread are great for dipping, and creamy coleslaw adds a cool side. Fresh pineapple lemonade makes a bright drink.
How to Store and Reheat Ground Beef Pinto Bean Chili
Cool the chili quickly and refrigerate it within two hours in shallow containers. It keeps for three to four days in the refrigerator and up to three months in the freezer. Reheat until it reaches 165 F, stirring often, and add a splash of broth if it has thickened.
Tips and Variations for Ground Beef Pinto Bean Chili
Flag the allergens. This chili is generally free of the major allergens, but check the broth, chili powder, and tomato labels for hidden ones.
Cook the beef fully. Ground beef is safe at 160 F, and no pink should remain.
Skip extra salt. Canned beans, tomatoes, and broth carry salt, so taste after simmering before adding any.
Keep some bean liquid. The starchy liquid thickens the chili, so avoid rinsing the pinto beans.
Let it rest. The flavor improves after sitting, and even more the next day, so it suits meal prep.
Serve it creatively. Spoon leftovers over baked potatoes, nachos, or scrambled eggs.
Cool it safely. Divide a big pot into shallow containers so it chills quickly in the refrigerator.
Check trusted guidance. For storage basics, read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Ground Beef Pinto Bean Chili
How long should ground beef pinto bean chili simmer?
Simmer it at least one hour, uncovered, stirring occasionally. Longer cooking deepens the flavor. Stir every so often so the bottom does not scorch.
Can I freeze ground beef pinto bean chili?
Yes. Cool it completely and freeze it in airtight containers for up to three months.
Can I use other beans in ground beef pinto bean chili?
Yes. Black beans or white beans work, and using two kinds adds texture.
How do I make the chili spicier?
Add a pinch of cayenne or use a hot version of the canned tomatoes with green chilies.
Why is my chili too thick?
Stir in a little more broth and simmer a few minutes until it loosens.
Ground Beef Pinto Bean Chili
Equipment
- Large pot
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb ground beef a slightly fatty blend, most grease drained
- 1 onion chopped, yellow or sweet
- 1 green bell pepper chopped
- 1 celery stalk chopped
- 1 can diced tomatoes 15 ounces, drained of excess liquid
- 1 can tomato sauce 8 ounces
- 1 can diced tomatoes with green chilies 10 ounces
- 1 can kidney beans 15 ounces, drained
- 1 can pinto beans 15 ounces, not rinsed, with some liquid kept
- 1 cup beef broth plus up to 1 cup more as needed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 pinch cayenne pepper optional
Instructions
Cooking
- Brown. Brown the beef in a large pot, breaking it up, then drain most of the grease.
- Soften. Add the onion, bell pepper, and celery and cook until tender.
- Stir. Add the tomatoes, tomato sauce, tomatoes with green chilies, beans, broth, and spices.
- Simmer. Simmer uncovered at least 1 hour, stirring now and then and adding broth if needed.
- Serve. Adjust the seasoning, rest a few minutes, and serve hot.
